The Vashon Island Photo Gallery is finally up and running just in time for summer vacation! If you’re heading to Puget Sound, you might like to put this quirky little island located just north of Tacoma on your list of places to visit.
The local farmers market on Vashon Island is terrific.
I have yet to write about or organize my pictures from so many places! But they’re coming shortly! And also coming shortly will be our CancerRoadTrip healing retreat giveaways. Sign up below to stay in the know on our progress. (Please know I never share or sell email or contact information. Particularly for cancer patients, I feel that this information is highly private.)
The Pacific Northwest in summer is one of the world’s best places to visit. Often sunny, but not too hot; lots of fresh produce and seafood; and beaches galore. Seattle, I do believe, has more types of berries than any place I’ve ever visited and they’re in abundance during the summer months. Do take the time to visit the farmers markets, on Vashon Island and elsewhere, and buy local!
It simply doesn’t get any better than the Pacific Northwest in the summer.
For those of you that have been following this journey, you’ll know that it was the kindness and generosity of some friends that gave me shelter from the proverbial storm. To Jim and Jen, all my thanks. Need a house sitter again this summer?
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What is #CancerRoadTrip and how did it come to be? Read this post to get the backstory!
New Mexico is home to numerous Indian tribes and keeping alive the cultural traditions of their ancestors is important. This past week I attended The Gathering of Nations in Albuquerque which drew over 3,500 Native American dancers in an extravaganza of dance, costumes and tradition.
The very name has a rhythm and melody of the ages.
In my travels, I had the honor of meeting Barbara Culbertson. Barbara has studied Ka Ta See traditions, teaching, healing and counseling for over two decades and has earned the designation of Shaman in that tradition. While studying this tradition she maintained a private practice providing massage, balancing and repairing of the energetic foundations of our bodies and somatic approaches to emotional healing.
For ten years she taught at the Duke University Diet and Fitness Center teaching Mindfulness Meditation, Life Style Change classes, and providing individual energy balancing sessions. She has a a BA in Psychology and Religion and a MA in Economics.
Ka Ta See is about realizing one’s human potential, based on ancient traditions that extend back tens of thousands of years. It’s ceremonies, spiritual practices and ways of living int the world are taught both in groups and one on one among the Ka Ta See healers; it has historically been an oral tradition passed on from generation to generation as story, ceremony and experiential learning. Until Kay Cordell Whitaker was asked to chronicle the teachings in her books.
The story of Ka Ta See coming to the U.S. is not serendipity. In the 1970s the Elders sent pairs of Shaman out into the broader world. The elders and the shaman did spirit journeys questing for information about who they would teach and how they would find the people that would carry this tradition forward in the western world. Kay Cordell Whittaker was one of these people. She is now the leading authority in the Western World of her teacher’s tribal ways.
Kay Cordell Whitaker’s introduction to the shaman healings of the Ka Ta See
Kay Cordell Whittaker was a house wife with two children and a husband. Until her life changed dramatically when she met two two elder shamans from South America, Domano and Chea Hetaka.
Her studies with Domano and Chea are chronicled in her book The Reluctant Shaman, and her subsequent writings. With her shaman guides, she is introduced to the rich history of the Ka Ta See.
From Kay Cordell Whittaker:
“Among the things Domano and Chea have taught me during my more than 13 years of apprenticeship with them is about the enormous almost unlimited potential each of us carries as a human and what little we know about it, let alone how to tap into it.
The most important thing my teachers told me I need to do to learn to know and live my potential is to free myself from the habits of my mind. As they put it:
“The people of this planet are forgetting how to experience outside the tyrannical habits of their minds.”
“It is our tradition we give to you that will lead you to break out of the habits of mind.”
Kay’s continued exploration of the Ka Ta See tradition.
Kay’s story continues in a second book, Sacred Link. The reviews of the book are stunning, as are the comments from some very prominent thought leaders:
“One of the great teachings in modern literature.” – Nancy London, co-author of Our Bodies, Ourselves
“Sacred Link sent chills up my spine —what a compelling, empowering story!” — Christine Northrup, M.D., author of Women’s Bodies, Women’s Wisdom
“Sacred Link redefines the meaning of ‘spiritual sensuality’.” — John Perkins, author of Shapeshifting and Spirit of Shuar
My connection to Ka Ta See is through Barb Culbertson. I met Barb in Santa Fe and attended one of her workshops where we started to explore one’s “Song”, a Ka Ta See poetic reference to oneself. Ka Ta See–and the idea of “Song”– is about a deep knowing of one’s truth. You can’t know your song from reading about it; you can’t learn it from a video.
Learning one’s truth is experiential. Knowing your “Song”– your wholeness– comes from experiencing experiencing the intimacy and the constant flow of communication between your physical and spiritual aspects. It’s about a deep personal kindness toward’s oneself and all else, about access to knowledge, meaning and purpose, set against the ancient, mystical practices of the Ka Ta See.
Our elders always said that Humanity is now moving into the Era of the Heart. For you to know the purpose of being alive, To know the life you came here to live, And what part you came here to play, To help with that move, You need to know your heart. In Ka Ta See, this is part of what is called “Knowing your Song.”
-Kay Cordell Whitaker, author The Reluctant Shaman
The Ka Ta See people from are from South America. They have lived in this area for at least 30,000 years in a culture that is radically different from the western world.
Photo by Alan Hurt Jr. on Unsplash
There is no wifi; there is no suburbia. But there are ancient traditions of life and healing that have withstood the passage of time.
Their culture starts with an understanding of self, or Song. The word Song, as Kay Cordell Whittaker says, evokes harmonious pleasing sounds and pictures, heart felt music and harmonies, living colors, and a taste of the aliveness that permeates all existence. It is the basis of Ka Ta See thinking, feeling, health, relationships, ceremonies and spiritual practices. It is the physical and spiritual truth of their culture, on an individual and collective level.
They live the language of perception and energetic/spiritual communication
They live the language of “one” as the elders of ancient Alaskan traditions say—the language of perception and energetic/spiritual communication with all beings. Through these perceptions, they know and understand the world. The Ka Ta See people and other ancient cultures understand this way of communication as necessary for the healing of human consciousness and Earth.
“If you want to learn about this new world, if you want to quest for balance, then start by learning your Song. When we hunt our Song, we are turning our perception toward our own beingness. And the nature of our beingness is perception. It is a feeling of great affection and completeness. Of apprecitation and acceptance. And its melodies and nuances are yours alone”.
–Chea Hetaka (from The Reluctant Shaman)
Rattles are used in Ka Ta See ceremonies and healings
From their experience of self, the Ka Ta See perceive everything to be alive – the trees, the birds, the rocks, the waters, the animals, atoms and molecules. And everything has a Song, a consciousness, its own way of perceiving and its own unique action to fulfill in the cycle of life.
In this manner, according to Ka Ta See tradition, every element of our bodies (our cells, organs, nerves, muscles, blood, etc.) has an intelligent consciousness that naturally seeks balance.
Western society, however, has by and large lost its connection to the earth and its elements, and certainly many of us have lost the connection to our true selves. Conditioned by society’s must do’s, expectations and norms, we have learned to deeply discount our “Songs” from our souls.
What’s in your soul? What is your Song?
This disconnection is seen by the Ka Ta See as a spiritual imbalance that is at the root of many emotional, mental and physical health problems. In their world, their perception of what’s real is based on Song, it’s multidimensional and it explores a knowing that is ancient and beyond the experience of western culture.
The Ka Ta See Healing Tradition
The circle is a symbol of life and of balance between the male and female energies that sustain life in the Ka Ta See tradition
Healing in the Ka Ta See tradition is about balance. A disorder may be seen as a wake up call, a call to action. According to the Ka Ta See teachings, disorders resist leaving the body if the help they have to offer is ignored – they know what they have to give is an essential part of complete recovery of the body.
The healing process consists of interactions between the healer, the client, the spirit guides, and the wisdom of the body. Through this alliance, healing can occur. The healings can be done in person or at a distance.
In the West, these tribal traditions are passed on from teacher to student, individually or in groups. Ka Ta See teachings have provided a thriving environment for people, for the beings of the earth, and for the earth itself for eons. There is so much freshness in these ancient teachings, from which we can learn so much.
One of the things that resonated with me was the intense connection to the now, through one’s Song and senses. I believe that we have much to learn from other cultures, about healing and about life.
Practitioners such as Barbara Culbertson bring these healing traditions to all of us. You can contact her here if you’re interested in learning more about seeking your own inner wisdom and potential, in the Ka Ta See tradition.
Peru has intrigued me for years. The Ka Ta See live in the eastern Andes. The Inca civilization, the shaman healing traditions, and the landscape of the country all beckon me. It is definitely on the CancerRoadTrip agenda.
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What is #CancerRoadTrip and how did it come to be? Read this post to get the backstory!
If you want to see the sunshine, you have to weather the storm. –Frank Lane
A rare spring storm brings rainfall. Everything is fresh.
I’ve been meditating twice a day. Even so, I’ve had some trouble dropping deeply into silence. Thankfully this morning, my mind stilled almost immediately, but what came up was not what I expected.
I meditate in my bedroom. One window is high on the wall and has views of cottonwood tops just starting to leaf out, a bit of adobe and streaks of morning sun. It radiates morning, possibility and promise. I love this view.
Another window looks out into a meadow where birds sing to each other. Here the sun bathes everything in its early light. The grasses glisten; the air smells sweet. This is one of the reasons I love the morning.
Photo by Rose Erkul on Unsplash
And this morning, with a passing storm, we’ve finally had a bit of rainfall. Everything feels so fresh and vibrant.
Yet I had a deep meditation that brought up all that is stale.
For whatever reason, the lingering doubt, uncertainty and pain that have been riding with me decided to make their presence known this morning. I am wise enough to know this is good. But it is also painful.
Sleeping, I had a dream. I was standing alongside a road. A procession of people arrived, one by one. In their own way, each person embodied some potential. They arrived; we seemed to talk; then they departed.
As each person left, I re-arranged the items I carried with me, each time making them more compact and portable. Finally, I slung my small knapsack over my shoulder, and I continued down the road.
In my dream, there was a total absence of feeling or emotion. I continued effortlessly on my trek, without ever looking back.
I awoke from the dream and set it aside. It wasn’t particularly troubling; just jumbled. And then, I settled in to meditate first thing in the morning, as I always do.
But deep in my being, there was pain. And with the stillness of meditation, it emerged. I couldn’t stop it; I couldn’t deny it; so I went deep into it. Pain is better than numbness, and I stopped to listen to what it had to say.
I suppose it was inevitable. I still have to fully mourn the events that kicked off this late life travel foray of mine. I betrayed Chanel when I broke up my home. My home, that I poured so much love into. My so-called friends that intentionally destroyed my business life and my finances. In retrospect, I should have seen the latter coming.
And at the root of it all is cancer. The thread that sent my life onto a strange and unexpected tangent.
The intense pain I feel this morning is strangely my friend. It’s my body’s way of grabbing my attention.
But it needs to leave.
For it to leave, I need to let it go.
You will not be punished for your anger, you will be punished by your anger.
–Buddha
This morning the birds are chirping more brightly. I am grounded. Grounded as pain continues to pour out. Grounded in gratitude that it is here. I know it needs to be felt, processed, and released. I am staying with it.
But my pain, if I’m honest, is one of attachment. Attachment to a past time. Attachment to a story. It really is neither here nor there; it exists only in my mind. It may have happened, but it’s in my perception and judgment that it lingers, staying alive. It doesn’t exist in the present moment, in the “Now”.
In reality, Chanel has found a good home with the socialization she needed. I could not have provided that for her. My beautiful home is no longer a burden of maintenance, taxes and repair. It has given way to beautiful travel vistas. And people…when it comes to people I’ve adopted the Oscar Wilde saying:
“Some cause happiness wherever they go; others whenever they go.”
It’s just another encounter along the road.
Road trips are never what we expect. Not if we’re open to the journey. Does the next bend in the road reveal beauty or challenge? Or both?
The incredible vista of the road
This morning, with this emotional storm, I’ve had the stuffings knocked out of me and I think I’ll just pause for a bit. Feeling, being, not thinking. Just being here, now.
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What is #CancerRoadTrip and how did it come to be? Read this post to get the backstory!
Everyone can’t necessarily make Restaurant Week, but one can take a tour with Food Tour New Mexico anytime.
I signed up with Food Tour New Mexico for a day on the culinary trail to get a different perspective of Santa Fe cuisine. The tour included three restaurants (all of which were new to me) , a stop at an olive oil store, and the perfect end to a perfect day– a sampling of Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs.
I seldom take tours; I prefer to wander, but the prospect of food and stories lured me in. And Carlos Zozaya, our culinary guide for the day with Food Tour New Mexico, was the perfect person to combine both.
Native Americans sell jewelry at the Palace of the Governors
Food Tour New Mexico
The day for the restaurant tour arrived and a northerly wind swept the Plaza. Indians with their hand crafted jewelry lined up beneath the portico at the Palace of the Governors. Every day spots are allocated by a lottery system. Some artists travel hours to claim a place, but today many were empty. It’s not tourist season; it is winter and it is cold.
A curly haired, friendly fellow smiled and approached me. It was Carlos. Carlos is a big man, his size outweighed only by his friendliness. He puts everyone immediately at ease as he starts telling the tales of New Mexico’s food scene. He’s apprenticed in various restaurants; left New Mexico; returned to New Mexico; and is now firmly entrenched in the New Mexico culinary world.
Carlos discussing the merits of New Mexican Chile at the San Francisco Bar and Grill
As the group assembled, Carlos asked if we could handle margaritas before noon. Had he hinted that this would be the most perfect margarita, with the most perfect balance of slightly sweet, lime and tequila, no one could have said no.
And no one did.
The San Francisco Bar and Grill overlooks the Plaza
San Francisco Bar and Grill
Food Tour New Mexico started with a bit of traditional New Mexican food at San Francisco Bar and Grill on the corner of Don Gaspar Avenue and East San Francisco Street.
Carlos’ enthusiasm is boundless and his culinary knowledge deep.
Cooking has always been his passion. As a child, he helped his grandmother in the kitchen. But as a young man, the world of New Mexico seemed too small and he left.
Carlos’ good nature and expertise made each stop an experience.
Now he laughs at his attempts to leave. “New Mexico is the Land of Entrapment!” he proclaims, echoing a local theme that mocks the state motto “Land of Enchantment”.
Because once New Mexico is in your blood, it is always so. When you try to leave, the indescribable pull of this remarkable place quietly, subtly, persistently pulls you back.
Carlos came back because leaving New Mexico made him realize just how special the local history, culture and food really are.
A mingling of Spanish, Mexican and Indian cultures has produced a place like no other. The Mexican traditions brought traditional foods and salsas (not red or green chile). The Indians brought native foods. A typical food might be Indian tacos fried like naan bread, topped with beans, according to Carlos.
The Spanish brought spices–paprika, cumin, cilantro–and smaller portions in tapas, and perhaps most importantly, in the 1600’s, the papilla pepper arrived. The climate in the Rio Grande Valleys was perfect: Hot days, warm nights mixed with the mineral content of the water and land gave the New Mexican chile a unique flavor profile that can’t be transported.
Chile preferences are a topic of passionate discussion in New Mexico.
How hot. How to prepare, store them and cook them. Ultimately the discussion comes to a pivotal question:
Red or Green?
Photo by Calum Lewis on Unsplash
This is a serious topic of debate.
Some say green chile is for chicken and pork. Some prefer red. Or red chile with meat, but certainly not green.
The difficulty of deciding has led to a compromise solution that everyone seems to accept:
Both Red and Green
AKA, Christmas style. That way everyday is a holiday in your mouth.
Why all the brouhaha? What’s the difference? Is it just heat? Flavor? Preference? Or perhaps a combination of all the above?
Let me see if I can summarize the dissertation of red versus green chile.
There are several cultivars of chile including New Mexico 6-4′, ‘Big Jim’, ‘Sandia’, and ‘No. 6’ and ‘No. 9’ . All chile start off green. When they’re allowed to ripen further they become red.
Same pepper, but two different products.
The Green Chile
The green chile is often eaten as a pepper. They may be layered with eggs, on burgers and made into sauces. Some say that the green chile tends to be a bit hotter, although I am inclined to believe it really depends on the preparation. I can’t eat anything too hot, but I adore green chile.
The skin of either the red or green chile isn’t digestible, so the pepper has to be roasted then peeled.
In Carlos’ house, his mother would purchase fifty pound bags of fresh green chile. They were roasted and sweated in large plastic bags. The sweating helps the skins slide off easily.
There are several methods to preparing chile. They can be roasted, peeled and frozen. They can be frozen with the skin in place. (The skins then pull off easily when defrosted.) One cook claims this leads to superior flavor.
Green chile can also be freeze dried, made into a powder, packaged and shipped. Green chile is often associated with chicken or pork, although there are no hard and fast rules when it comes to chile preferences.
The Red Chile
Red chile is a slightly different animal. Here is where the techniques start to differ. It is usually dried for storage. It then needs to be reconstituted.
The Santa Fe chile hangs outside at the Farmers Market
Carlos explained that his mother would buy an edible (not lacquered) chile rista. The individual chile would be boiled in water, the water and stems discarded. Then she would fill the blender with garlic, salt, pepper, cumin, and oregano; blend it; strain it to catch seeds and skin; and pour the mixture into a pot and let it simmer. It would then be reduced or thickened with a cornstarch roux and served as a gravy. Some people sauté onions or garlic separately. There would appear to be as many variations as there are cooks.
The flavor of the New Mexican red chile can also be found in powder form, but to bring out the flavor, it needs to be bloomed, much like curry powder, by sautéing it first in oil.
Hatch chile have gained renown largely through a marketing program sponsored by the State of New Mexico. Why Hatch, New Mexico when chile are grown all along the Rio Grande? Hatch simply had a lot of land available!
The fame of the Hatch chile is what most people are most familiar with. The success of the New Mexican pepper has led to wannabe competitors. One town, Hatch, Colorado has tried to cash in on the growing popularity of Hatch chile by (legally) marketing peppers grown in Colorado as “Hatch Chile”. But only chile grown in New Mexico, and particularly the Rio Grande Valley, have the authentic flavor profile so prized.
The food at San Francisco Bar and Grill was simple New Mexican food: Chicken Enchiladas served with yellow rice and beans. And red chile sauce. And, of course, a most perfect margarita, made with good tequila, a nice squeeze of lime and lemon, and house made lemonade as a sweetener rather than triple sec.
Traditional New Mexican food
As we ate, Carlos continued with his tale.
Leaving New Mexico, he explained, was kind of a blessing in disguise because it took leaving to appreciate that the rich history, the culture and the food simply doesn’t exist elsewhere. And sure enough, the Enchanted Land of Entrapment worked its magic, and thankfully for us, Carlos returned to his roots.
***
Santacafe
Santacafe has indoor and outdoor courtyard dining during the warmer months
The Santa Fe restaurant scene is diverse, with everything from pan-Asian to traditional New Mexican.
Santacafe started with famed chef Ming Tsai overseeing the kitchen and is a Santa Fe favorite for good reason. It’s low key elegance with little decor, the historic building and the farm fresh, creative food will bring you back again and again. Located at 231 Washington Avenue, just a few blocks from the Plaza, the house was built between 1857 and 1862 by Jose Manuel Gallegos, a controversial defrocked priest cum politician. The property has been used as a church, a brothel, government offices, and now a beloved local restaurant.
A sampling at Santacafe with Food Tour New Mexico
The restored property has a patio for summer dining as well as two deep wells, one in the outdoor courtyard and one in the bar. And naturally, there is a story behind this.
The original outdoor well was publicly accessible and given Jose Gallegos’ sometimes controversial activities, there was concern over the safety of the drinking water. So an interior well was also built. It was rediscovered after a fire in the property, and is now (with a plexiglass top to prevent any patrons from taking a spill down the forty foot drop) part of the bar area, as well as the lore of the historic property .
Inside the decor is intentionally minimalistic, so that the food takes center stage. Crisp white table cloths and glistening glasses await the diner. We started with a New Zealand Savignon Blanc which paired perfectly with a butternut squash soup, followed by Shiitake Mushroom & Cactus Spring Rolls w/ Southwestern Ponzu (a dipping sauce of soy, cilantro and red pepper flakes) and some Greek Salad, The ingredients are locally and carefully sourced and the attention to detail shows in every dish.
Bobby Morean, the owner since 1982, busily moves through the restaurant, making sure everything was perfect, from the homemade green chile bread and crackers, to the wine selection. His sense of fun and passion are intoxicating, as is the food. When in Santa Fe, this is a place to put on your dining list, either through the restaurant tour or on your own.
Owner Bobby Morean busily moving about at Santacafe
***
Eloisa
I have to say that I am thoroughly enjoying this Santa Fe restaurant tour with Food Tour New Mexico. The food is fabulous, the stories told by Carlos are too much fun, and the breadth and scope of places offers a wonderful sampling of the culinary range in “The City Different”.
Next up is Eloisa, located on the ground floor of the Drury Plaza Hotel. The hotel has been recently renovated. In previous incarnations, it has been a hospital, a nursing home, government offices, and the basement was used to store Indian artifacts for a while.
The entrance to Eloisa
It is also rumored to be haunted. Apparitions, voices and noises are said to inhabit the property.
But we experienced no such events. At least not on this day.
One enters through a foyer lined with from floor to ceiling with pictures of indigenous foods. The “Hall of History” is a fascinating photo homage to the indigenous food of several hundred years ago.
The “Hall of History” chronicles many of the indigenous foods of the New Mexican people
Some of the foods were familiar: fish, chicken, tamales. Others were more exotic: cactus, chile, prickly pears. And one was truly unique: Ants filled with honey nectar. The bloated ant pouches were allowed to harden and given to children as a sweet treat.
Ants filled with honey nectar
At this point after two previous stops, I have to admit that I’m slowing down a bit. But the food at Eloisa is not to be missed.
Blue corn muffins made without sugar have a natural sweetness from the flour. And accompanying them on our tasting menu is a Chile Relleno, stuffed with guyere cheese, mushroom, chorizo garbanzo and puree frise salad tossed in a vinagraitte. And the creative piece de resistance: Pastrami Tacos, made with spicy smoked beef, sauerkraut, pickled chiles, and ballpark mustard. Both served with a Spanish White wine.
Sugarless but sweet, blue corn muffins with chile butter
Pastrami taco and a cheese and mushroom stuffed enchilada
As if this weren’t enough, we were treated to a taste of the mole the kitchen was preparing to serve with a deconstructed salmon pot pie for dinner. And perhaps the mole would find its way into a chocolate ice cream desert as well.
The sauce was wonderful. And there were two bowls for the table, which meant leftovers. Dianne, another woman on the tour, looked at me. I looked back. We both smiled, and divided up the left over mole to take home.
***
Santa Fe Olive Oil and Balsamic Company
Balsamic vinegars as far as the eye can see at Santa Fe Olive Oil and Balsamic Company
Next stop on Food Tour New Mexico: Santa Fe Olive Oil and Balsamic Company where oil and balsamic vinegar come to dance. The selection is second to none and the range of vinegars will satisfy anyone’s palate, including locally inspired flavors such as prickly pear balsamic vinegar. It’s the prefect respite before desert.
Kakawa Chocolate House is just a bit off the beaten tourist path
Now I am not a big chocolate person. Some would consider this a character defect. But Kakawa has moved me closer to becoming a chocolate aficionado.
This is not your typical chocolatier. From their website:
“Our passion is authentic and historic drinking chocolates elixirs. Historic drinking chocolate elixirs include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600’s European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.”
Choose your chocolate!
The ultimate chocolate drink. Seriously.
Chocolate elixirs are listed on the board as you enter. We sampled several to choose a favorite. But equally amazing are the chocolate truffles. Dark chocolate and goat cheese rocked my boat. And there are dozens of combinations to choose from.
A goat cheese truffle at Kakawa Chocolate House. #Foodgasm
Kakawa is located on the Paseo de Peralta (the road that rings old Santa Fe) in a small house, just a bit off the tourist track. Make it a point to seek this place out. You’ll be glad you did.
***
Remember what I said about touristy things in Seattle? If sampling some great food in Santa Fe is of interest, Food Tour New Mexico is a must do.
Dinner restaurant tours in Santa Fe and Alburquerque are also available. More information on Food Tour New Mexico is available at www.FoodTourNewMexico.com.
Inspiration, joy & discovery through travel. Oh, did I mention with supposedly incurable cancer?
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CancerRoadTrip is about making lemonade out of lemons.
As you read my story, you may want to start at the beginning to "grok" how CancerRoadTrip came to be. You can click here to start at the end (which is actually the beginning) and read forward! The posts are chronological, with the most recent posts appearing on the front page.
Kay Cordell Whittaker was a house wife with two children and a husband. Until her life changed dramatically when she met two two elder shamans from South America, Domano and Chea Hetaka.
The reviews of the book are stunning, as are the comments from some very prominent thought leaders:
